If you’re not familiar with the hand of pork cut, it is the shoulder with the forearm still attached. You get loads of crackling when you roast it properly, which provides the crunch and texture in this dish. The buns are steamed like Chinese buns, so they have that distinctive soft, chewy texture. The best pork buns ever are served at David Chang’s Momofuku Ssam restaurant, in New York City. These are a good alternative and save you the plane fare! Serves 6; makes 12 buns 1 hand of pork, about 4½kg 75g butter 150g smoked streaky bacon in one piece, diced 2 onions, finely chopped 100g fresh breadcrumbs 1 bunch of sage leaves, chopped freshly grated nutmeg, to taste salt and pepper, to taste For the buns 565g strong white flour, plus extra for kneading 10g dried yeast 225ml water, blood heat 75g sugar 50ml vegetable oil 125ml boiling water For the rhubarb sauce 100g butter, cubed 100g caster sugar 350g rhubarb, chopped 50ml grenadine Preheat the oven to 150°C/Gas Mark 2.
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